Since my youth, I have grown up around handcrafted aged tea. My father, a pu'er enthusiast who has been sourcing tea for the last 15 years, would bring a tea cake of Laobanzhang pu'er home and would share it around the family table. We would enjoy the subtle flavor differences across multiple infusions and appreciate the balance between the slight bitterness in taste and the richness in natural aroma. But outside the home, even in the cultural diversity of New York City, I realized that tea is more commercialized with blends, tisanes, and bubble tea as the norm. Although aged wine and single-origin coffee have become part of a fine dining experience, tea has not evolved far from the afterthought varietal box of tea bags.
I knew it was time to take a leap of faith and pursue this passion. I left the corporate world to share my personal experiences with handcrafted aged teas and help elevate tea culture in NYC and beyond. We embarked on several journeys to Yiwu, an ancient tea mountain in Yunnan and one of the ancestral homes of pu'er. With our family’s decades-long relationship with local farmers, we had our tea leaves harvested from the oldest wild trees. Over countless tasting sessions, we curated our premium aged teas by discerning subtle but unique flavors based on terroir, age of tree, and vintage.
Our selections are rare and high-quality ones that we would have to treat ourselves, savor with family and friends, and gift during special occasions. We are excited to share our tea collections with all of you, modern connoisseurs, to help you satisfy your palate.
Ashley, Founder & CEO
Certified Tea Sommelier